1 bunch ﬂat-leaf parsley, leaves only, ﬁnely chopped
1⁄2 of a large head garlic, separated into cloves, peeled and ﬁnely minced
1 tablespoon dried oregano
1 teaspoon crushed red pepper ﬂakes
1⁄2 cup red wine vinegar
1⁄2 cup extra-virgin olive oil
Salt and black pepper, to taste
- Mix all the ingredients in a medium bowl, or combine in a food processor or blender and pulse to a coarse puree.
- Serve as a condiment on top of grilled meat, ﬁsh, or vegetables such as potatoes.
- Try it on tortillas or tacos, too.
Tip: To peel garlic, place the ﬂat side of your knife on top of each clove and smash it with your palm. The skin should easily separate from the ﬂesh.
Adapted from Gran Cocina Latina by Maricel Presilla. Istock photo